Sweet Potato Chowder

Ingredients

• 3  chipotle sauce canned minced
• 28 ounce regular corn canned
• 43.5 ounce chicken broth canned
• 0.3 cup picked cilantro leaves 
• 4 servings cilantro leaves for garnish
• 8  flour tortillas 
• 0.5 medium bell pepper diced sweet green
• 1 cup lowfat milk 
• 1 cup monterey jack shredded
• 0.5 medium bell pepper diced sweet red
• 0.5 teaspoon salt 
• 2 large sweet potatoes peeled cut into 1-inch cubes
• 0.5 pound thick- bacon cut into 1/2-inch pieces
• 0.5 large onion diced white

Equipment

• oven
• pot

Directions

1. Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating.
2. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
3. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through.
4. Serve with quesadillas and garnish with cilantro.
5. Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla.
6. Heat until cheese is melted.